Sweet Potato Cobbler Recipe

Becky Matheny

Serves: 8

Hands On Time: 30 minutes

Total Time: 1 hour and 30 minutes


4 sweet potatoes (about 2 pounds), peeled and sliced 1/4 inch thick

2 cups sugar

8 tablespoons (1 stick) unsalted butter

1 teaspoon vanilla

1/2 teaspoon ground nutmeg 

1/2 teaspoon salt

2 pie crusts


Heat the oven to 350 degrees. Lightly grease a 9- by 9-inch baking dish or a 2-quart casserole dish.

Place the sliced sweet potatoes in a large saucepan. Add the sugar and 2 cups water. Cover and bring to a simmer over medium-high heat. Uncover and continue to cook, stirring occasionally, until the potatoes are fork tender but not falling apart, 10 to 15 minutes. Remove from the heat and stir in the butter, vanilla, nutmeg and salt.

Spoon half of the sweet potatoes into the prepared dish and pour about half of the cooking liquid on top. Roll out one of the crusts to fit the shape of the baking dish and place on top of the potatoes. Top with the remaining sweet potatoes and cooking liquid; roll out remaining crust and place on top. Cut a few steam vents in the top crust.

Bake until the top crust is lightly browned and the liquid is bubbling, 45 to 50 minutes. Let cool for at least 15 minutes before serving.

About the recipe

Recipe courtesy of Becky Matheny.